Larger Bakeries have to decide upon type of flooring during planning stage as what kind of flooring would be required for laying . Food factories have special requirement of flooring s due to hygiene and sanitation standards during process .

The floor of a food processing facility is typically exposed to all sorts of food byproducts, including fats, hot oils, dough,hot water , steam , cold water , sugar solutions, and natural food acids. Some of these substances can cause serious damage to concrete because of their corrosive nature. In addition, these contaminants can infiltrate uncoated concrete, resulting in uncontrolled growth of bacteria, ultimately degrading the processed foods purity.Thus floorings could be different for mixing section , baking section and packing section .

Consequently, coatings selected for application to food and beverage processing facility floors must be durable enough and thick enough to create a protective barrier that prevents contaminants from permeating the concrete substrate and ensures a hygienic surface

Bakery Flooring should meet following parameters

Thermal shock Resistant

Bakeries have application which requires hot and cold water application hence flooring should with stand high temperatures .

Chemical Resistant

Bakeries have applications of acids , sugar and sanitation chemicals

Tough

Could with stand heavy traffic from equipments like pallet trucks , forklifts and trolleys .

Kota stone has advantage of toughness over Ceramic tiles as flooring material in bakeries . Kota stones are available in rough as well as polish finish and could be cut into any dimensions but the industry standards is 22"x22" . Thickness could vary from 25mm to 40mm . Kota stone could be easily washed number of times during cleaning of floors in bakeries